Imagine the perfect marriage of two beloved desserts: the rich creaminess of cheesecake and the irresistible combination of chocolate and peanut butter from Reese’s cups. That’s exactly what these Reese’s Cheesecake Cookies deliver! These delightful treats feature a soft cookie base with cream cheese, studded with chunks of Reese’s peanut butter cups for that perfect sweet and salty bite.
Whether you’re baking for a special occasion or simply craving something indulgent, these cookies strike the perfect balance between fancy and familiar. In just 45 minutes, you’ll have warm, cheesecake-infused cookies that will disappear from your cookie jar faster than you can say “peanut butter perfection.”
Why You’ll Love This
- Quick prep time – only 45 minutes from start to finish
- No special equipment needed – just mixing bowls and a baking sheet
- Perfect balance of tangy cheesecake flavor and sweet-salty peanut butter
- Impressive enough for guests but easy enough for weeknight baking
- Customizable with different mix-ins or toppings
Ingredients
- 6 ounces cream cheese, room temperature
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 cup unsalted butter, for browning
- 1¼ cups packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup semi-sweet chocolate chips, plus extra for topping
- ¼ cup milk chocolate chips, plus extra for topping
- ½ cup white chocolate chips, plus extra for topping
- 1 cup mini Reese’s peanut butter cups, plus extra for topping
Instructions
- In a medium bowl using a hand mixer or stand mixer with paddle attachment, beat cream cheese, sugar, and vanilla until smooth and creamy, about 3-5 minutes. Line a baking sheet with parchment paper and drop 12 half-tablespoon dollops of the filling onto the sheet. Freeze for 30 minutes to 1 hour.
- Cut butter into cubes and place in a heavy saucepan over medium heat. Stir constantly as the butter melts and begins to foam. Continue stirring until the butter turns golden brown and develops a nutty aroma. Immediately remove from heat and transfer to a heat-safe bowl to cool.
- While the brown butter cools, sift together the flour, baking soda, and salt in a medium bowl.
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk until well combined and no lumps remain.
- Add the room temperature eggs and vanilla extract to the butter-sugar mixture. Whisk until completely incorporated and the mixture looks smooth and glossy.
- Add the sifted dry ingredients to the wet ingredients. Fold together gently with a spatula until just combined, being careful not to overmix.
- Gently fold in the semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, and mini Reese’s cups until evenly distributed throughout the dough, being careful not to overmix.
- Using a ¼ cup measure or ice cream scoop, portion the dough. Flatten each portion into a disc, place a frozen cheesecake dollop in the center, then fold the cookie dough around it, completely enclosing the filling. Add extra chocolate chips and mini Reese’s to the top of each cookie.
- Place 6 cookies at a time on the prepared baking sheet, leaving plenty of space between them. Bake for 10 minutes, until the edges are set and the bottoms are golden brown. The centers may look slightly underdone.
- If desired, immediately after removing from the oven, use a large round cookie cutter or measuring cup to shape the cookies into perfect circles by gently swirling around each cookie.
- While the cookies are still warm, press additional chocolate chips and mini Reese’s cups onto the tops.
- Allow the cookies to cool completely on the baking sheet. This is important for them to set properly with the cheesecake filling.
- Once completely cooled, serve and enjoy these decadent cookies!
Tips & Variations
- Make sure your cream cheese and butter are truly at room temperature for the smoothest batter.
- For extra decadence, press an additional Reese’s mini cup into the center of each cookie immediately after baking.
- Try using Reese’s Pieces instead of or in addition to chopped peanut butter cups for more color and texture.
- For a tangier cheesecake flavor, add 1 teaspoon of lemon zest to the batter.
- The dough can be made ahead and refrigerated for up to 24 hours before baking.
- For a softer cookie, reduce baking time by 1-2 minutes; for crispier edges, add 1-2 minutes.
Serving Suggestions
These Reese’s Cheesecake Cookies are delicious on their own, but for an extra special dessert, serve them slightly warm with a scoop of vanilla ice cream on the side. The contrast between the warm, chewy cookie and cold ice cream creates an irresistible texture combination.
For a fun dessert board, pair these cookies with fresh strawberries, chocolate-dipped pretzels, and small glasses of cold milk or coffee for the ultimate sweet ending to any meal.
Notes
- Store cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- The unbaked dough freezes well for up to 3 months – portion into balls before freezing and add 2-3 minutes to baking time when baking from frozen.
- Cookies will appear puffy when first removed from the oven but will settle as they cool.
- For best results, rotate baking sheets halfway through baking time for even browning.
FAQs
Can I use reduced-fat cream cheese?
Yes, you can use reduced-fat cream cheese, though the cookies may be slightly less rich and have a slightly different texture.
Can I make these without graham cracker crumbs?
Absolutely! The graham cracker coating is optional and adds a cheesecake crust element, but the cookies are delicious without it too.
Why did my cookies spread too much?
If your cookies spread too much, try chilling the dough for 30 minutes before baking or add an extra 2-3 tablespoons of flour to the batter.
Can I use other candy instead of Reese’s?
Yes! Try Snickers, Milky Way, or any other chocolate candy. Just make sure to chop them into small pieces similar in size to the chopped Reese’s cups.
[recipe_card]
